Seared Shrimp With Basil Oil Recipe - Cooking Index
1/2 cup | 20g / 0.7oz | Fresh basil leaves - (packed) |
1 teaspoon | 5ml | Minced shallots |
1 teaspoon | 5ml | Minced fresh garlic |
1/2 teaspoon | 2.5ml | Salt |
Freshly-ground black pepper - to taste | ||
3/4 cup | 177ml | Olive oil |
24 cups | 5688ml | Shrimp - (abt 1 1/2 lbs) - peeled, deveined (large) |
1 tablespoon | 15ml | Bayou Blast - see * Note |
Garnish | ||
1/4 cup | 36g / 1.3oz | Finely-chopped red bell peppers |
1/4 cup | 15g / 0.5oz | Finely-chopped green onion |
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
Make basil oil: Puree basil, shallots, garlic, salt, 3 turns of pepper and olive oil in a food processor, about 1 minute. Scrape into a small bowl and set aside. Oil can be prepared up to 1 week in advance and stored in an airtight container in refrigerator.
Toss shrimp with Bayou Blast until well-coated. Heat a large, heavy, ungreased skillet over high heat. When very hot, add shrimp and sear each side for 3 minutes.
Spoon 2 tablespoons basil oil onto each warmed dinner plate. Arrange 6 shrimp on top and drizzle with another tablespoon of oil. Sprinkle with red pepper and green onion before serving.
This recipe yields 4 servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-013 broadcast 06-30-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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